|
· 1
container Tofutti brand cream cheese alternative
· 12
oz or one package silken tofu
· 1/3
cup soy milk
· 1/3
cup corn starch
· 1
tsp vanilla
· 2
tbsp maple syrup (optional)
· 2/3
cup powdered sugar
· 1
tbsp lemon juice
· 3
tsp egg replacer
· 2
tbsp water
· 2
tbsp vegetable oil
· 1
pre-made pie crust |
Mix the
egg replacer with the water in a small bowl until smooth and
add to blender. Blend together all ingredients, except for
oil and crust at medium speed until smooth.
Mixture
should be thick and creamy. Slowly incorporate oil by
pouring in at low speed.
Pour into
pie crust and bake 45-50 minutes or until just barely firm.
The cheesecake will not change color or rise up, but don't
be afraid to take it out of the oven! Allowing it to cool
and refrigerating or freezing slightly before serving will
firm it up to the proper texture.
Enjoy your
tofu cheesecake! Drizzle with chocolate syrup or garnish
with fresh fruit as desired.
Need an
organic pie or any kind of health food made?
Call
Punkin: 760-533-5444
|
